Maeshall j



(No Model.)

M. J. ALLEN 85 W. E. BRADLEY.

PROCESS OF MAKINQ WHISKY. No. 335,267. Patented Feb. 2, 1886.

UNITED STATES ATE T OFFICE.

MARSHALL J. ALLEN, OF NE\V YORK, N. Y., AND \VILLIAM E. BRADLEY, OFFRANKFORT, KENTUCKY, ASSIGNORS TO THE FRANKFORT W HISKY PROCESS COMPANY.

PROCESS OF MAKING WHISKY.

SPECIFICATION forming part of Letters Patent No. 335,267, dated February2, 1886.

Serial No. 150,569. (No model.)

I 0 aZZ whom it may concern:

Be it known that we, MARSHALL J. ALLEN, of the city, county, and Stateof New York, and WILLIAM E. BRADLEY, of the city of Frankfort, county ofFranklin, State of Kentucky, have invented a new and useful Improvementin the Process of Making Vhisky, of which the following is a full, true,and exact description, reference being had to the accompanying drawing.

The object of our invention is to increase the yield of whisky from agiven amount of grain by. utilizing, in subsequentprocesses, the refuseproducts of previous processes.

In all those methods of makingfwhisky in which the entire grainintroduced passes through the entire process, and is delivered as arefuse product at the end of the operation, it has been generallycustomary, except in following the processes previously patented to us,to reject the spent beer or slop, which contains very valuableingredients, at the end of the operation. Among the reasons why this hasbeen done is, first, because, if the slop is returned in subsequentprocesses, containing all the chaff or coarse particles blown out withit, the process will not be possible of continuous operation, because ofthe continually-increasing thickness of the beer. 011 the other hand, ifthe slop is allowed to stand, as has been at times customary, so as tobe cooled by the action of the air, it will be found that at the end ofthat period it has become contaminated with certain classes of fermentswhich are injurious to its subsequent use in processes of whisky-making.

IVe have heretofore taken patents for improvements in the art ofwhisky-making on the 6th day of July, 1880, No. 259,653, and on the 22dday of August, 1882, No. 263,087, and on the 23d day of October, 1883, N0. 287,213. In these patents we have pointed out the diflicultiesarising from allowing the spent beer to stand so long as to becomecontaminated, as above mentioned, and have pointed out a method ofpreventing these evil results by cooling the spent beer by apparatusindependent of the apparatus used in the pro cess of whisky-making.

The present process is an improvement upon the process which isparticularly pointed out in Patent No. 263,087, August 22, 1882.

In the process of making whisky or highwines, after the grain has beenmashed at a high temperature it is customary to cool the mash to atemperature between and Ve have discovered that this temperature is asuitable one to which to reduce the slop, to prevent the formation ofinjurious ferments, to which reference has been made.

In carrying out this process practically, we are not compelled to add tothe ordinary apparatus of a distillery any especial cool1ngcoils or anyother apparatus, except the neces sary means for insuring a separationof the coarse particles from the spent beer or slop.

The sheet of drawings hereto annexed represents a general view of a partof a distillery arranged for the practice of our improved process. We donot limit ourselves, however, to the special apparatus for carrying outthe process, but show one form of apparatus by which it may be carriedinto effect.

e shall not go into detail in the description of this apparatus, as thearrangement will be easily understood by those acquainted in the art.

The drawing represents a side view of the apparatus, in which Arepresents the mashtubs. These are provided with cooling-coils Q,through which cold water is passed. These coils may be arranged in anyconvenient way, or the mash may be cooled in apparatus lndependent ofthe mash-tub without changing our invention; 13, the mill-hoppers O, them llstones; D, the beer-still; E, low-wines receiver; F, doubler-still;G, beer heater and charger; H, low-wines charger for doubling-still; I,doubling-still, condenser, and fiake stand; J, beer-still; K,fermenting-vats; L, whisky-re ceiver; M, hot-slop or spent-beerreceiver; N, hot-slop pump for forcing slop up to strainer; 0,slop-strainer; P, strained-slop receiver; S, trough for conveying mashto fermenters; \V, pipe for hot-strained slop for mashing.

The movement of the liquid through the pipes is indicated by the arrows.

It will of course be understood that the present drawing does notrepresent all the apparatus of a distillery, but only so much of it asis used in connection with our improved process.

In carrying out our process practically, we proceed as follows: The slopor spent beer, as it is blown from the still, is run through a strainingapparatus, similar to the bolting-machine in a flour-mill, provided witha copperwire straining-cloth of about thirty wires to the inch. Thethick portion strained out is rejected, and may be used as feed forcattle. The liquid portion is run by the pipe w to the mash-tubs A A,where it is used with or without the addition of hot water in scaldingthe mash. The mash having been completed, the said mash and the returnedslop are cooled by means of a suitable cooling apparatus to atemperature low enough to interfere with the formation of the injuriousferments to which we have referred, and to practically preserve it inasweet and uncontaminated condition.

The temperature should be reduced to preferably about 76, but in anyevent below 85.

. The subsequent processes may be of any of the well-known kinds used inthe making of whisky or high-wines, the object of our invention being toremove the coarse particles from the slop and to-cool the slop beforefermenting in the'process of whisky-making, so

' as to interfere with the formation of the inwe can omit the separationof the coarse particles altogether Without losing all the beneficialresults of our process; but we then find the difficulty of the cloggingof the process, to which we have previously referred. The cooling of theslop, which we use back, is, however, absolutely'essential in ourprocess, and

cannot be omitted, and in this process is first 1 artificially done inconnection with the mash. Using back, occuring in this specification,means the return into the subsequent processes of the material which haspassed through previous processes.

- WVhat we claim as our invention, and desire to secure by LettersPatent, isf 1. In the manufacture of whisky, the process described,which consists in using back the slop in the mash-tubs, and inartificially cooling this slop for the first time by mechanical means,together with the mash, before fermentation, substantially as described.

2. In the manufacture of whisky, the process described, which consistsin separating the coarse particles from the spent beer, and in usingback said slop in the mash-tubs, and in artificially cooling this slopfor the first time by mechanical means, together with the mash, I

before fermentation,substantially as described.

3. In the manufacture of whisky, the process described, which consistsin mechanically separating the coarse particles from thespent beer, andin using back said slop in the mashtubs, and in artificially coolingthis slop for the first time by mechanical means, together with themash, before fermentation, substantially as described.

MARSHALL J. ALLEN. WILLIAM E. BRADLEY.

Witnesses as to William E. Bradley:

J. P. WILLIAMS, W. H. J EFFRIES. Witnesses as to Marshall J. Allen:

- E. H. HALL,

P. M. SAXTON.

